Apricot chicken and chickpea tagine recipe

Apricot chicken and chickpea tagine recipe

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This easy, classic Moroccan dish features a sweet and savoury combination of chicken and apricots thats bound to get your mouth watering! Best served with a dollop of natural yoghurt

The ingredient of Apricot chicken and chickpea tagine recipe

  1. 550g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, halved
  2. 2 tbs spicy dukkah or pistachio dukkah
  3. 2 tbs olive oil
  4. 1 brown onion, sliced
  5. 2 garlic cloves, crushed
  6. 410g can apricot halves in juice
  7. 400g can chickpeas, rinsed, drained
  8. 1 tbs honey
  9. 100g chopped kale
  10. 1/2 cup chopped coriander

The instruction how to make Apricot chicken and chickpea tagine recipe

  1. Place chicken on a plate. Sprinkle both sides with dukkah. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 mins or until softened. Add chicken and cook for 1-2 mins each side or until golden.
  2. Add the apricot in juice, chickpeas, honey and 1/2 cup (125ml) water. Cover and cook for 5 mins. Reduce heat to medium. Uncover and cook for a further 10-15 mins or until the liquid is reduced and the chicken is cooked through. Add kale and stir until wilted. Stir in half the coriander. Season.
  3. Divide among serving bowls. Sprinkle with the remaining coriander.

Nutritions of Apricot chicken and chickpea tagine recipe

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calories: https://schema.org
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